Edible cup and method of making the same

ABSTRACT

The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional PatentApplication Ser. No. 61/692,501, filed Aug. 23, 2012, the entirecontents of which are incorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates to edible containers for holding liquidsfor consumption. Specifically, the invention relates to edible cups madefrom natural ingredients, capable of holding hot or cold liquids forextended periods of time.

BACKGROUND OF THE INVENTION

Disposable cups made from plastics or plastic lined paper are a commonlyused alternative to reusable drinking cups for their low cost andconvenience. Both styrofoam and paper cups can hold hot liquids forextended periods of time. However, disposable cups are not good for theenvironment. Because they are not biodegradable, they litter theenvironment or fill landfills. In addition, the plastics used indisposable cups are derived from fossil fuels.

Edible cups are an alternative to disposable cups that are better forthe environment. Edible cups do not produce the harmful waste ofdisposable cups because they are eaten or quickly biodegrade ifdiscarded. The most common types of edible cups, such as ice creamcones, are made from baked dough. These cups are made by pouring batterinto a mold and then baking, forming dough around a mandrel and thenbaking, or baking and quickly forming. However, these types of ediblecups cannot hold liquids for extended periods of time because they arenot waterproof. One solution to this problem is to coat the dough cupwith a waterproof layer. U.S. Pat. No. 6,068,866 to Petrini discloses anedible cup made of twice-baked pastry with a waterproof layer made ofsugar, water, starch, and gum that is capable of containing hot and colddrinks without leaking or losing its structural integrity. However, thisadditional layer requires an added coating process and the cups arestill limited to the structural integrity of baked dough.

Another type of edible cup is made from dehydrated fruits or vegetables.U.S. Pat. No. 6,423,357 to Woods discloses an edible container, whichcan hold and contain low viscosity liquids for extended periods of time,made of dehydrated fruit or vegetable formed into strips and wrappedaround a mandrel. However, dehydrated fruit and vegetable is susceptibleto rehydration when in contact with a liquid. Additionally, cups such asthese suffer from both the strength limitations of the dehydrated fruitor vegetable and the difficulty in forming the dehydrated material intoa cup shape.

Accordingly, there is a need for an improvement over existing disposablecups that is edible, biodegradable, easily formed into cup shapes andcan hold hot and cold liquids for extended periods of time withoutlosing its structural integrity.

SUMMARY OF THE INVENTION

The present invention relates to edible containers for holding liquidsfor consumption. Specifically, the invention relates to ediblecontainers made from natural ingredients, capable of holding hot or coldliquids for extended periods of time. In one embodiment, the ediblecontainer is comprised of liquid, sugar and one or more hydrocolloids.In another embodiment, the edible container is made by combining liquid,sugar, and one or more hydrocolloids, heating the mixture to dissolvethe sugar and one or more hydrocolloids and to set the one or morehydrocolloids, and pouring the heated mixture into a mold so as to allowthe mixture to harden. In another embodiment, the edible container ismade by placing water and CaCl₂ in a pot and allowing the CaCl₂ todissolve into the water; adding a sugar to the pot to form a mixtureafter the CaCl₂ is dissolved, heating the pot while continuing to whiskthe mixture until the sugar dissolves, adding a citric acid to themixture in which the sugar is dissolved, adding a vegetable glycerin tothe mixture to which the citric acid is added, when the mixture to whichthe glycerin is added reaches about 150° F., adding an agar to themixture so as to form a thin coat over a surface of the mixture,whisking the mixture containing the agar to dissolve the agar, boilingthe mixture in which the agar is dissolved, when the boiled mixture iscooled to about 200° F., adding a pectin to the mixture, stirring themixture containing the pectin, adding the vegetable glycerin to thestirred mixture, when the stirred mixture reaches about 185° F., addinga carrageenan while blending the mixture, so that, when all thecarrageenan is in the mixture, the mixture reaches 180° F. and notbeyond 190° F., blending the mixture containing the carrageenan, andpouring the blended mixture into a mold so as to allow the mixture toharden.

BREIF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a view of five colored, edible cups according to theinvention.

FIG. 2 is a view of three edible cups according to the invention thatcontain liquid, are hand-held, and are being deformed.

FIG. 3 is a perspective view of an edible cup according to the inventionshowing bites missing.

FIG. 4 is a view of an edible cup being eaten.

FIG. 5 is a 3D perspective drawing of a 6 oz and 2 oz cup.

FIG. 6 is a technical drawing for a 6 oz and 2 oz cup.

FIG. 7 is a view of the 3D printed parts used to make the productionmolds.

FIG. 8 is view of the silicone pattern insert used to make theproduction molds.

FIG. 9 is view of the pattern insert placed into a 3D printed part.

FIG. 10 is a perspective view of a silicone cup used to make productionmolds.

FIG. 11 is a view of a two-part production mold.

FIG. 12 is a technical drawing of a biodegradable sleeve used forhygienic purposes.

DETAILED DESCRIPTION OF THE INVENTION

The invention is directed to an edible and biodegradable cup that canhold hot or cold liquids for extended periods of time. The cup can beeasily molded into different shapes and does not require a coatingprocess. The cup is made essentially of natural materials that are safeto eat and is a delicious alternative to disposable cups destined forthe landfill. The cup can be eaten as the drink it contains is sipped.People can use the edible cup at parties and events in place ofdisposable cups or in other contexts where disposable cups wouldnormally be used.

The edible cup is typically made of liquid, sugar, and one or morehydrocolloids. Examples of preferred hydrocolloids are agar, carrageenanand pectin. Additional ingredients such as vegetable glycerin, CaCl₂ andcitric acid may also be used.

Liquid

Any edible liquid may be used. Water is used in a preferred embodiment.Additional liquids that may be used are juice, juice concentrate, canejuice, milk, rice syrup, corn syrup, tapioca syrup, agave (syrup ornectar), high fructose corn syrup, golden syrup, malt syrup, simplesyrup (any other sugar and water mixture), invert sugar, treacle, anyalcohol, energy drinks, caffeinated coffee, decaffeinated coffee,caffeinated beverages, carbonated beverages, such as soda or sparklingwaters, nut milks, coconut milk, flavored milks, alkaline water,purified waters, flavored waters, teas, tea infusions, hot chocolate,ciders, cold-pressed juices, sports drinks, coconut water, fermentedliquids, such as kombucha and kvass, herbal infusions, chocolate syrup,coconut syrup, maple syrup, carob molasses, any fruit flavored molasses,such as grenadine molasses, grape molasses and pomegranate molasses.fruit and herbal flavored syrups, such as rose syrup, mint syrup, datesyrup, sour cherry syrup, almond syrup and jelab syrup, barley maltsyrup, birch syrup, honey, raw honey, palm syrup, sorghum syrup, sugarbeet syrup, yacon syrup, and Torani syrups.

Sugar

Any sugar may be used. Evaporated cane juice crystals, such as WholesomeSweeteners Brand Evaporated Cane Juice Crystals, is used in a preferredembodiment. Other sugars that may be used are sucrose, glucose,dextrose, lactose, maltose, xylose, fructose, and galactose. Sucrose isa disaccharide also called saccharose comprised of 50% fructose and 50%glucose. Types and names of sucrose are white sugar, castor sugar, tablesugar, cane sugar, cane crystals, cane juice crystals, evaporated canejuice crystals, yellow sugar, golden sugar, demerara sugar, muscavadosugar, turbinado sugar, brown sugar, beet sugar, and date sugar. Glucoseis a simple sugar, or monosaccharide. Types and names of glucose areD-glucose, dextrose, corn sugar, and grape sugar. Fructose is a simplesugar, or monosaccharide, found in fruits. Types and names of fructoseare fruit sugar and crystalline fructose. Galactose is also a simplesugar, or monosaccharide.

Hydrocolloid

A hydrocolloid is a substance that can gel when combined with water andis defined as a type of mechanical mixture where one substance isdispersed evenly throughout a water-containing liquid. Manyhydrocolloids can change their physical behavior and characteristicswith the addition or elimination of heat and have the ability to thickenand form gels at low concentrations. Hydrocolloids are generallypolysaccharides (complex sugars), and when dissolved in water, the wateris attracted to the sugar molecular units, forming a layer of water withrestricted movement. This restriction of water movement giveshydrocolloids their ability to gel. Different hydrocolloids havedifferent physical properties and different chemical properties such asmolecular size, charge, and the distribution and composition ofdifferent side chains along the main sugar chain. These differencesresult in different gelling behaviors. Types of hydrocolloids includeagar, pectin, carrageenan, gelatin, corn starch, gellan, guar gum, gumarabic, isomalt, konjac, lecithin, locust bean gum, maltodextrin,methylcellulose, sodium alginate, xanthan gum, and tapioca. Agar,carrageenan and pectin are used in a preferred embodiment.

Agar

Agar, also referred to as agar-agar, is a hydrocolloid and a naturalvegetable counterpart to animal-derived gelatin. Agar is a flavorlessgelling agent derived from a polysaccharide in red algae, where itaccumulates in the cell walls. In chemical terms, agar is a polymer madeup of subunits of the sugar galactose. The primary source for thissubstance is gracilaria lichenoides. To extract the substance, the algaeis boiled, cooled, purified, and dried. Agar is commonly used as aningredient in desserts and as a vegetarian gelatin substitute. Pure agarcomes in a number of forms including blocks, flakes, and granules. It isusually translucent, unless it has been dyed before drying. A type ofagar used in a preferred embodiment is TIC Pretested Agar Agar 100-44HG.

Carrageenan

Carrageenan is a hydrocolloid derived from certain types of red algaeand is similar to agar. The product is most often used as a stabilizingagent and a thickening agent in place of animal-based products likegelatin. Because it comes from algae, it can be used for vegetarian andvegan products. There are three main classes of carrageenan—kappa, iota,and lambda—each of which have different gel strengths. The kappa classproduces a solid, firm gel when mixed with water. The iota classproduces a soft gel when mixed with water, and tends to gel more easilywhen combined with calcium. The lambda class does not gel in water andis more often used as a thickener than a gelling agent.Kappa-carrageenan is used mostly in breading and batter due to itsgelling nature. Lambda carrageenan assists in binding, retainingmoisture, and in contributing to viscosity in sweet doughs. Iotacarrageenan is used primarily in fruit applications and requires calciumions to develop a heat-reversible and flexible gel. All carrageenans arehigh-molecular-weight polysaccharides made up of repeating galactoseunits. A type of carrageenan used in a preferred embodiment is TICTicaloid 710 H-96 Powder.

Pectin

The hydrocolloid, Pectin, is a soluble gelatinous polysaccharide that ispresent in ripe fruits. In food products, pectin is used as a gellingagent, thickening agent, and stabilizer. Fruits naturally contain thisgelling agent, including apples, plums, and pears. Pectin is a complexcarbohydrate, which is found both in and between the cell walls ofplants, helping to regulate the flow of water between cells and keepingthem rigid. Pectin is usually available in powdered form and may be madefrom apple pomace or orange peels. It does not add flavor to foods andworks well as a thickening agent. Pectin is normally diluted to thecorrect concentration with sugar and some citric acid to adjust pH. Atype of pectin used in a preferred embodiment is Gilleo Pectin RS 461(powdered citrus pectin).

Vegetable Glycerin

Vegetable glycerin, also called glycerol, is a carbohydrate that isderived from plant oils. It is a colorless, odorless, viscous liquidthat is used in foods and beverages as a humectant, solvent, sweetener,and thickener. Glycerin is an organic compound that has three hydroxylgroups that are responsible for its solubility in water and itshygroscopic nature. These hydroxyl groups form hydrogen bonds withwater, slowing down its movement and giving liquid glycerin the propertyof a syrup. The glycerin backbone is central to all lipids known astriglycerides. Glycerin is sweet-tasting and of low toxicity. Vegetableglycerin is made from the oils and fats of a plant-based ingredient, forexample coconut, palm, or soybean oil. The oil is heated to a hightemperature under pressure with water. The glycerin backbone splits offfrom the fatty acids, and is absorbed by the water, from which it isisolated and distilled. Vegetable oil, canola oil, olive oil, and nutoils are types of vegetable glycerin that may be used.

CaCl₂

Any CaCl₂ product may be used. Table salt may also be used.

Citric Acid

Citric acid is a natural preservative used to add an acidic, or sour,taste to foods and soft drinks. Usually produced in powder form, citricacid is naturally found in citrus fruits. It easily mixes into liquids,making it a valuable acid. Citric acid is a weak organic acid that bondseasily to minerals and metals. A type of citric acid used in a preferredembodiment is Cargill Citric Acid Anhydrous C.A.S. No. 77-92-9 FineGranular. Alternatives such as lemon juice, lemon powder, ascorbic acid,tartaric acid, malic acid, and sour salt may also be used.

Edible cups can be made with a concentration of 24% to 72% by weight ofwater, 5% to 48% by weight of sugar, and 1% to 10% by weight ofhydrocolloids.

Edible cups may also be made with 25% to 76% by weight of water, 5% to41% by weight of sugar, 0.2% to 2.5% by weight of agar, 1.2% to 5.1% byweight of carrageenan, and 0.1% to 2.8% by weight of pectin.

In the edible cup of one embodiment, the water has a concentration of67.22% by weight, the sugar has a concentration of 27.94% by weight, thevegetable glycerin has a concentration of 0.70% by weight, the agar hasa concentration of 0.78% by weight, the carrageenan has a concentrationof 2.65% by weight, the pectin has a concentration of 0.40% by weight,the CaCl₂ has a concentration of 0.03% by weight, and the citric acidhas a concentration of 0.28% by weight.

The edible cup may also include, for example, agave powder, stevia,saccharin, aspartame, dextrose, maltodextrin, agave nectar, AscesulfameK, Sucralose, barbados sugar, barley malt, corn sweetener, corn syrupsolids, crystalline fructose, dextrin, dextran, d-mannose, glucosesolids, honey, lactose, maltose, mannitol, maple syrup, sorbitol, liquidand powdered vitamins, minerals, electrolytes, caffeine, pieces gelledinside the gel like flower petals, plant seeds, candies, sprinkles, anyedible decorations, edible gold and silver, chocolate pieces, coconutflakes, dehydrated fruit, dehydrated vegetables, herbs, nuts, seeds, andedible confetti.

The edible cup may also include a coloring agent. Examples of coloringagents are International Foodcraft Corporation #CD 801−White ShadeDispersion “A” for white, GNT EXBERRY® Shade “Summer Red” Product No:843301+Color Maker Natural Saffron Yellow Color Formula No. 3635C fororange, Color Maker Natural Saffron Yellow Color Formula No. 3635C foryellow, GNT EXBERRY® Shade “Summer Red” Product No: 843301 for red, andWorld Organic Liquid Chlorophyll for green. Depending on the coloringagent or agents chosen, the edible cups may be translucent, opaque, orcompletely clear and colorless.

The edible cup may also include a flavoring agent. Examples of flavoringagents are Frontier Non-Alcoholic Vanilla Flavor for vanilla, MutualFlavors J01430 Jalapeno Flavor Natural for pepper, Mutual Flavors L02830Lemon Flavor O.S. Natural WONF for lemon, Mutual Flavors 541130 BittersSpice Blend Flv Type 0.S., NAT for bitters, and Mutual Flavors L36530Lime Flavor Natural for lime.

Depending on the formulation, the edible cups can contain liquidsranging from 32 to 180 degrees Fahrenheit. The edible cup can also holdliquids containing ice. The ideal holding time for cold and hot liquidsis one hour. The edible cup can hold liquid for up to twenty-four hoursbefore degrading. Adjusting the ingredients used to make the edible cupcan produce different durometers (hardnesses), textures, and otherproperties. The edible cup according to one embodiment is made to looklike a real glass cup.

Exemplary structures of the edible cup are shown in FIGS. 1-6.

FIG. 1 is an example of five different color and flavor varieties of anembodiment of the invention. The cups, from left to right, are opaquewhite (colored with International Foodcraft Corporation #CD 801−WhiteShade Dispersion “A”) with vanilla flavoring (flavored with FrontierNon-Alcoholic Vanilla Flavor for vanilla), translucent orange (coloredwith GNT EXBERRY® Shade “Summer Red” Product No: 843301+Color Maker

Natural Saffron Yellow Color Formula No. 3635C) with pepper flavoring(flavored with Mutual Flavors J01430 Jalapeno Flavor Natural),translucent yellow (colored with Color Maker Natural Saffron YellowColor Formula No. 3635C) with lemon flavoring (flavored with MutualFlavors L02830 Lemon Flavor O.S. Natural WONF), translucent red (coloredwith GNT EXBERRY® Shade “Summer Red” Product No: 843301) with bittersflavoring (flavored with Mutual Flavors S41130 Bitters Spice Blend FlvType U.S., NAT) for bitters, and translucent green (colored with WorldOrganic Liquid Chlorophyll) with lime flavoring (flavored with MutualFlavors L36530 Lime Flavor Natural). The bottoms are flat and the sidesare slightly tapered with designs molded into the outside. Notably,these edible cups look like a regular glass cup with a cut glasspattern.

FIG. 2 is an example of edible cups according to the invention beingheld, which demonstrates their size relative to an adult hand. The cupsare shown containing a cold liquid demonstrating that they retain theirstructural integrity while containing liquid and being grasped. The sidewalls are being pressed in by the holder's fingers while continuing tocontain liquid. This example demonstrates that the edible cup in thisembodiment has flexible walls, which can be easily hand manipulatedwhile the cup continues to hold liquid and not leak.

FIG. 3 is an example of another embodiment according to the invention.This has a tapered side wall and a flat bottom. The cup is coloredtranslucent yellow and is shown with “bites” of it taken outdemonstrating that the cup is edible. As shown, the cup's flat bottomallows it to be placed on a flat surface where it is self-supporting.

FIG. 4 is a view of an example of an edible cup being eaten. FIG. 5 is a3D perspective drawing of a 6 oz and 2 oz cup. FIG. 6 is a technicaldrawing for a 6 oz and 2 oz cup.

EXAMPLES

In one embodiment, the edible cup is made from 120 ml of liquid, 73 g ofsugar, and 15 g of hydrocolloids. The method for making the cup of thisembodiment includes combining the liquid, the sugar, and thehydrocolloids, heating the mixture to dissolve the ingredients and setthe hydrocolloids, and molding the mixture and allowing it to set. Theamounts of these ingredients may be modified to achieve differentdesired properties. Other embodiments may contain 50 ml to 150 ml ofliquid, 10 g to 100 g of sugar, and 2 g to 20 g of hydrocolloids.

In another embodiment, the edible cup is made from 120 ml of liquid, 62g of sugar, 4 g of agar, 8 g of carrageenan, and 4 g of pectin. Themethod for making the cup of this embodiment includes combining theliquid, the sugar, the agar, the carrageenan, and the pectin, heatingthe mixture to dissolve the ingredients and set the hydrocolloids, andmolding the mixture and allowing it to set. The amounts of theseingredients may be modified to achieve different desired properties.Other embodiments may contain 50 ml to 150 ml of liquid, 20 g to 80 g ofsugar, 0.5 g to 5 g of agar, 2.5 g to 10 g of carrageenan, and 0.25 g to5.5 g of pectin.

In another embodiment, the edible cup is made from 240 ml of water, 100g of sugar, 2.5 g of vegetable glycerin, 2.8 g of agar, 9.5 g ofcarrageenan, 30 g of liquid pectin, 0.1 g of CaCl₂, and 1 g of citricacid. The method for making the cup includes combining water and CaCl₂in a cooking pot and allowing the CaCl₂ to dissolve into the water. Oncethe CaCl₂ is dissolved, the sugar is added to the pot and the heat isreduced to medium high. The mixture is continually whisked until thesugar completely dissolves. Once the sugar is fully incorporated, thecitric acid is added followed by one-half of the glycerin. Once thesolution reaches around 170° F., the agar is added to the liquid slowly,forming a thin coating over the surface of the liquid, and whisked untilcompletely dissolved. The liquid is brought back to a boil and cookedfor two minutes and thirty seconds. The heat is then turned off. Liquidpectin is added when the temperature falls to 200° F. The mixture isstirred and the remaining glycerin is added. When the temperature fallsto 185° F., the carrageenan is added by starting the immersion blenderand then adding the carrageenan and blending until it is smooth andforms a whirlpool motion. When all the carrageenan is in the mixture,the temperature should be between 180° F. and 190° F. To reduce thebubbles, the liquid slowly poured back and forth into another containera few times and then pour through a fine sieve. Finally, the mixture ispoured into the mold and allowed to harden.

The liquid pectin as used above is a mixture of water and pectin. Theliquid pectin is made using 1 liter of water and 50 grams of pectin.First, the water is heated to 75 degrees Celsius in a pot. Then, theheat is turned off and the pectin is mixed into the water until themixture is completely homogenous. Finally, the mixture is cooledcompletely, allowing it to form a gel.

In the above embodiment and method of making, about 28 g of water islost to evaporation due to heating. Therefore, the amount of water inthe finished edible cup of this embodiment is 240.6 g.

The edible cups of one embodiment are molded using a two-part food-gradesilicone mold. For small scale production, each mold is made by handusing 3D printed pieces that were created using a 3D CAD program.Because the edible cup of this embodiment has a glossy, glass-likefinish, a few extra steps are necessary in the mold production: apattern piece must be printed separately to achieve this finish. Asshown in FIG. 7, three separate parts (3D Print Part 1, 3D Print Part 2,3D Print Part 3) are built in a 3D CAD program, such as Solidworks.These three parts are 3D printed using an additive fabrication devicesuch as Objet Polyjet High Resolution 3D Printer. Once the printed partsare in hand, silicone rubber, such as Mold Star 15 Slow, is poured into3D Print Part 3 to create the Pattern Insert shown in FIG. 8. ThePattern Insert is then placed into 3D Print Part 2 as shown in FIG. 9.3D Print Part 2 (including the Pattern Insert) is inserted into 3D PrintPart 1 to form a mold. Silicone Rubber is then poured into the moldformed by 3D Print Part 1 and 3D Print Part 2 (including the patterninsert) to form Silicone Cup as shown in FIG. 10. 3D Print Part 2 isremoved to expose 3D Print Part 1 with Silicone Cup attached. A piece ofsturdy plastic is wrapped around 3D Print Part 1 and Silicone Cup toform mold walls. Food-grade silicone rubber, such as Smooth-Sil 940, ispoured to create Loliware Mold Part A, as shown in FIG. 11. The plasticmold walls are removed along with 3D Print Part 1, leaving Silicone Cupinside Loliware Mold Part A. Mold keys are cut into Loliware Mold Part Ato help the two-part mold align correctly. Plastic mold walls arewrapped around Loliware Mold Part A. Food-grade silicone rubber ispoured to create Loliware Mold Part B. Silicone Cup is removed, andLoliware two-part mold is ready for production as shown in FIG. 11.

The edible cup according to an embodiment includes a biodegradablesleeve wrapped around the bottom section of the cup, which allows theedible cup to be served without the actual edible cup material beingtouched. A 2D drawing of this sleeve is shown in FIG. 12.

The sleeve wraps around the bottom portion of the cup, and is fastenedat the back with a sticker. Both the sleeve and sticker are made from abiodegradable material, which allows the entire cup to be composted. Ina preferred embodiment of the sleeve, Grafix Plastics Cellulose AcetateFilm in 0.010″ is used, and in a preferred embodiment of the sticker,EarthFirst PLA film is used. The form of the cup includes a smallindentation where the sleeve is placed, allowing the sleeve to fitsnuggly without sliding off the cup. Additional materials that may beused for the sleeve include paper, cardboard, wood, cloth, wax,biodegradable plastic, metals, rubbers, silicone, wood veneer, paperpulp, edible materials, colored cellulose leaves, flowers, straw, andother plant matter.

Other embodiments of edible containers not specifically mentioned arewithin the scope of the present invention. Such embodiments may bedrinkware such as teacups, mugs, stemware, shot glasses, cocktailglasses, lowballs, highballs, flatware such as spoons, knives, forks,and utensils, tableware such as plates, saucers, and bowls, servingwaresuch as platters, serving bowls, pitchers, and jugs, drinkwareaccessories such as straws, cup cozies, and coasters, and containerssuch as jars, bottles, lids, and other food containers.

1. An edible container comprising: liquid; sugar; and one or morehydrocolloids.
 2. The edible container of claim 1, wherein: the liquidis water, and the one or more hydrocolloids are agar, carrageenan, andpectin.
 3. The edible container of claim 1, wherein the liquid has aconcentration of 24% to 77% by weight, the sugar has a concentration of5% to 48% by weight, and the one or more hydrocolloids have aconcentration of 1% to 11% by weight.
 4. The edible container of claim2, wherein the water has a concentration of 25% to 76% by weight, thesugar has a concentration of 5% to 41% by weight, the agar has aconcentration of 0.2% to 2.5% by weight, the carrageenan has aconcentration of 1.2% to 5.1% by weight, and the pectin has aconcentration of 0.1% to 2.8% by weight.
 5. The edible container ofclaim 2, further comprising vegetable glycerin, CaCl₂, and citric acid.6. The edible container of claim 1, further comprising a coloring agent.7. The edible container of claim 6, wherein the coloring agent is white,orange, red, green, or yellow.
 8. The edible container of claim 1,further comprising a flavoring agent.
 9. The edible container of claim8, wherein the flavoring agent is vanilla, lemon, bitters, jalapeno, orlime.
 10. The edible container of claim 1, wherein the container istranslucent.
 11. The edible container of claim 1, wherein the containeris opaque.
 12. The edible container of claim 1, wherein the container isclear and colorless.
 13. The edible container of claim 1, wherein thecontainer is flexible.
 14. The edible container of claim 1, wherein thecontainer is able to hold liquids for up to twenty-four hours beforedegrading.
 15. The edible container of claim 1, wherein the container isable to contain liquids ranging in temperature from 32 to 180 degreesFahrenheit.
 16. A method for making an edible container comprising thesteps of: combining liquid, sugar, and one or more hydrocolloids;heating the mixture to dissolve the sugar and one or more hydrocolloidsand to set the one or more hydrocolloids; and pouring the heated mixtureinto a mold so as to allow the mixture to harden.
 17. The method ofclaim 16 further comprising the step of combining a coloring agent withthe liquid, sugar, and one or more hydrocolloids.
 18. The method ofclaim 16 further comprising the step of combining a flavoring agent withthe liquid, sugar, and one or more hydrocolloids.
 19. A method formaking an edible container comprising the steps of: placing water andCaCl₂ in a pot and allowing the CaCl₂ to dissolve into the water; addinga sugar to the pot to form a mixture after the CaCl₂ is dissolved;heating the pot while continuing to whisk the mixture until the sugardissolves; adding a citric acid to the mixture in which the sugar isdissolved; adding a vegetable glycerin to the mixture to which thecitric acid is added; when the mixture to which the glycerin is addedreaches about 150° F., adding an agar to the mixture so as to form athin coat over a surface of the mixture; whisking the mixture containingthe agar to dissolve the agar; boiling the mixture in which the agar isdissolved; when the boiled mixture is cooled to about 200° F., adding apectin to the mixture; stirring the mixture containing the pectin;adding the vegetable glycerin to the stirred mixture; when the stirredmixture reaches about 185° F., adding a carrageenan while blending themixture, so that, when all the carrageenan is in the mixture, themixture reaches 180° F. and not beyond 190° F.; blending the mixturecontaining the carrageenan; and pouring the blended mixture into a moldso as to allow the mixture to harden.